Strickland Farms

12/06/2026

Contrary to popular belief, farmers aren’t always praying for rain. Rain delays around harvest time can cause major hiccups and we find ourselves, yet again, waiting to finish harvesting the wheat. On the bright side, corn loves rain, so stay tuned - we might just have 10-foot tall stalks like last year!

11/06/2026

One of the most common responses we get from people when we say we’re wheat farmers is “Wow, I didn’t know there was wheat growing in North Texas.”

This piece highlights the role of wheat in North Texas’ history, but it’s not just history for us, it’s our everyday. Our family has been farming for four generations and is still growing wheat today. And we’re not alone. Drive around Collin and Hunt County and you will see tens of thousands of acres of wheat each year.

If you’re the kind of person who sets goals for yourself, make it a goal to teach your kids this summer where bread comes from. It’s wheat harvest now in DFW, so go on a drive and watch a combine harvest wheat from the field (yes we’re used to people pulling over and watching).

Then, buy some wheat berries or flour and make it into bread. Wheat grown in a field miles from your house, milled into flour, and then made into delicious bread is possible. You just have to know where to look.

Be a part of Texas’ past, present, and future and buy your wheat and flour from us. Together we can help sustain farming in communities that are often growing faster than the farms around them. Every bag of wheat berries and every bag of flour is one step closer to keeping local agriculture alive for the next generation.

Cattle and cotton dominate Texas myth, but TCU – Texas Christian University historian Rebecca Sharpless recovers the forgotten role wheat played in shaping North Texas.

In her new University of Texas Press book 𝘗𝘦𝘰𝘱𝘭𝘦 𝘰𝘧 𝘵𝘩𝘦 𝘞𝘩𝘦𝘢𝘵: 𝘊𝘶𝘭𝘵𝘶𝘳𝘦 𝘢𝘯𝘥 𝘊𝘶𝘭𝘵𝘪𝘷𝘢𝘵𝘪𝘰𝘯 𝘪𝘯 𝘕𝘰𝘳𝘵𝘩 𝘛𝘦𝘹𝘢𝘴, Sharpless traces how the crop moved through the region’s fields, mills and kitchens from the 1840s into the 1970s, quietly shaping everything from a radio variety show to the family fortune behind the Kimbell Art Museum.

“This book is not really about wheat but about people: the people who planted wheat, harvested it, milled it, baked it and ate it,” she writes.

Read more:
https://magazine.tcu.edu/summer-2026/north-texas-wheat-belt-history-sharpless/

10/06/2026

We are grateful for everyone who ordered from us this week! We will be taking a break next week while we volunteer for VBS. Looking forward to seeing you at the June 23 pickup 💛

09/06/2026

You guessed it, the rain is causing some harvest delays which means we are still sold out of soft red wheat. We were really wanting some muffins last week - which we usually use soft red wheat flour for - so we enlisted the help of to help us with a recipe that used our hard red whole wheat flour and it did not disappoint! It gave a lot of variations and suggestions, but this recipe right here was a hit!

Why not just use a recipe for soft wheat and replace with hard wheat?
Great question! Hard wheat is higher in protein meaning it has stronger gluten development which could yield a chewier/bread like muffin rather than a light, moist muffin. The key in this recipe is the added moisture from the sour cream (and trust me you’d never know it was there)!

Give it a try and let us know what you think 👩‍🍳

08/06/2026

Here we grow again! Strickland Farms products are now available for pickup at The Hutch in Fort Worth. Simply place an order on our website and select The Hutch as the pickup location. Deliveries will be on the 2nd Saturday of the month and you pick up on a day/time that works for you! Order by midnight on Wednesday for this month’s drop on June 13.

About us…
We are a family-owned and operated farm in Collin County that has been growing wheat for more than 65 years. We have recently expanded to include a cottage food operation owned by TCU alumna, Paige Strickland. We are excited to make our farm products more accessible to a community that means so much to us through convenient pickup at The Hutch.

We offer hard and soft red wheat berries, freshly milled whole wheat flour, and a variety of pantry staples made with our farm-grown wheat. From our fields to your kitchen, we’re proud to provide wholesome, locally grown products you can feel good about serving your family. 💜

07/06/2026

Shopping closes tonight at 9pm for Tuesday’s pickup. Head over to the shop group and put those orders in —>
Facebook.com/groups/shopfarmersvillereko

05/06/2026

Had a little extra help restocking with flour and dry mixes. Too bad my littlest helpers weren’t interested in a pic 😉

All mixes are made with 100% whole wheat flour freshly milled from hard red wheat. Be sure to check out our newest option: Cornbread Mix!

05/06/2026

June schedule! Get those preorders in at www.stricklandfarmstx.com so you can enjoy the goodness of whole wheat during these busy summer months!

✨June 9 - Farmersville Farm to Table REKO Ring preorder pickup (order through Facebook group)
✨June 13 - The Hutch preorders (order through our website)
✨ June 23 - Farmersville Farm to Table REKO Ring preorder pickup (order through Facebook group)
✨ June 27 - Royse City Farmers Market (walk up or preorders available through our website)

04/06/2026

A great way to use wheat berries that doesn’t involve baking! Cook them and add to this refreshing summer salad 🥗

I had a bunch of hard white wheat that wasn’t making the best bread, so instead of wasting it, I decided to cook it and repurpose it for salads and “oatmeal.”

I cooked the wheat berries in the Instant Pot for 35 minutes using 1 cup of wheat berries to 3 cups of water. They turned out perfect for adding to hearty salads like this one!

Simple, nourishing, and a great way to use up grain that may not be working well for bread.

Updated to add kale salad ingredients:

Salad Ingredients
1 cup cooked Wheat berries
3 cups chopped Kale
2 cups Arugula
1/2 cup shredded carrots
1/4 small red onion, thinly sliced
1/3 cup shaved Parmesan
1/3 cup toasted walnuts or pecans
1/4 cup dried cranberries or chopped dates

Olive Oil Vinaigrette
1/4 cup extra virgin olive oil
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
1 small garlic clove, minced
Salt and black pepper to taste

02/06/2026

And so it begins.

A year’s worth of hard work all comes down to this.

If you need us, we’ll be in the field ✌️